Halloumi is, unquestionably, one of my favourite cheese. But it is also, undeniably, an unusual cheese. Whereas most cheeses you can enjoy to their fullest straight out of the packet, you don’t realise how great Halloumi is until you cook it. It’s probably one of the few cheese that I can think of where you can fry it and it’ll hold it’s shape – which means it’s great for vegetarian burgers. But I’m not going to show you a burger recipe for it – this time – but a nice, quick, light meal which you can prepare in less than 10 minutes.
Fried Halloumi with Lemon & Caper VinegarettePrint Recipe
- For the cheese:
- 1 pack of Halloumi Cheese
- 2 tbsp Plain Flour
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Olive Oil
- For the vinegarette:
- 1 Lemon, Zest & Juice
- 1 tbsp Capers, drained
- 1 tbsp White Wine Vinegar
- 1 x Garlic Clove, Crushed
- 1 tbsp Wholegrain Mustard
- 1 tbsp Extra Virgin Olive Oil
Firstly, prepare the vinegarette - zest the lemon, and pop that and the lemon juice into a bowl along with vinegar, the crushed garlic clove, wholegrain mustard, and the extra virgin olive oil. Whisk together with a fork, and then add in the capers.
Now, add the flour a shallow bowl and season with the salt and pepper. Cut the halloumi into 1cm thick strips and add into flour and coat thoroughly - but not too thick.
Place a frying pan over a medium-high heat, and add a little olive oil and allow the pan to heat up before adding the halloumi to the pan. Cook for only one to two minutes on each side until the halloumi starts to go golden brown.
Dish the halloumi up onto a plate, drizzle over the vinegarette and serve with pitta bread.